Anchor Down

Merrick

In a Nutshell

Oyster po’ boys, clam chowder, and yellowfin tuna with chinese five-spice crust at a waterfront spot with a heated patio

The Fine Print

Promotional value expires May 13, 2015. Amount paid never expires.Limit 1 per person. Limit 1 per table. Valid only for option purchased. Reservation required. Must be seated before 6 p.m. or after 9 p.m. on Friday and Saturday. Alcohol is not discounted more than 50%. Merchant is solely responsible for all sales and delivery of alcohol. Must provide 21+ ID to receive alcoholic beverages. Not valid on Valentine's Day, Mother's Day or Father's Day.Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

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Anchor Down

Before opening Anchor Down, executive chef and owner Stephen Rosenbluth had plenty of relevant practice. Working several summers as a fisherman in Montauk: check. Running the kitchens of esteemed restaurants in Manhattan: check. Never once confusing oyster crackers for real oysters: check.

Today, Rosenbluth fuses his passions into one memorable seafood experience. Located in South Merrick, Anchor Down fills empty bellies with fresh, local seafood, including bowls of New England clam chowder and lobster bisque. The entree selection features salmon fillets, jumbo lump crab cakes, and flounder francese, which gets its delicious tang from a lemon butter sauce. These maritime feasts are delivered to tables in a dining room that's furnished with a cozy fireplace.